Method

For the rooster::

1.

Cut the rind from the bacon then cut the bacon into batons of about 1.5cms each. Fry in oil. When the strips are brown all over, remove them and set aside. Leave the bacon fat in the pan and add the carrots and onions, cooking until soft and wilted and then remove from the pan.

2.

Toss the rooster pieces in flour then add them to the pan and brown all over. The flour will cook into the fats in the dish and thicken the sauce.

3.

Add the vegies and bacon back to the pan with the rooster. Then add the cognac (flaming it if you like), wine and the bouquet of rosemary/bay leaves/parsley. Scrape the bottom of the pan to get the brown bits off, then season with salt and pepper.

4.

Add the giblets to the pan. If the rooster isn’t completely covered with liquid, add some water or wine.

5.

Bring to the boil and then turn the heat down to a simmer and cook until tender. Testing for tenderness is achieved simply by prodding the meat with a fork.

For the garnish::

1.

If the mushrooms are small, leave them whole, otherwise cut into pieces. Toss them in butter over a high flame and season with salt and pepper until browned.

2.

Peel the little onions, leaving them whole and cook them seasoned in butter over a very low flame for 20-30minutes, keeping them covered and avoid browning them. They are done when soft and caramelised. Reserve the onion butter and add to the butter in which you fry the croutons.

For the croutons::

1.

Trim crusts from bread and cut slices in half diagonally. Brown them in butter over a low flame until golden and crisp. You can add some of the butter left over from the caramelised onions if you like. Rub the croutons with garlic. They may be prepared ahead of time and rewarmed in the oven.

2.

To serve, place the rooster on a dish with croutons to side. Garnish with the onions, mushrooms and fresh parsley. If you like, serve steamed potatoes on the side.